FEEDING EFFECT OF INULIN DERIVED FROM DAHLIA TUBER COMBINED WITH Lactobacillus sp. ON MEAT PROTEIN MASS OF CROSSBRED KAMPONG CHICKEN

Abstract

ABSTRAKPenelitian bertujuan untuk mengevaluasi pengaruh pemberian tepung umbi dahlia yang dikombinasikan dengan Lactobacillus species (Lactobacillus sp.) terhadap aktifitas antioksidan, massa kalsium, dan massa protein pada daging ayam kampung persilangan. Ternak penelitian adalah ayam kampung persilangan umur satu hari unsex sebanyak 168 ekor diberi perlakuan mulai umur 3 minggu. Penelitian menggunakan rancangan acak lengkap pola faktorial 2x3 dengan 4 ulangan. Faktor pertama adalah pemberian dua level tepung umbi dahlia yaitu 0,8% (A1) dan 1,2% (A2), dan faktor kedua adalah pemberian tiga level Lactobacillus sp. yaitu tanpa penambahan (B0), 1,2 mL (10 8 cfu/mL) (B1) dan 2,4 mL (10 8 cfu/mL) (B2). Parameter yang diamati adalah aktifitas antioksidan, massa kalsium, dan massa protein daging. Data dianalisis ragam dan jika terdapat pengaruh nyata (P<0,05) dilanjutkan dengan Uji wilayah ganda Duncan. Hasil penelitian menunjukkan bahwa pemberian tepung umbi dahlia sebagai sumber inulin dikombinasikan dengan Lactobacillus sp. nyata (P<0,05) meningkatkan nilai aktifitas antioksidan dan massa protein daging, tetapi tidak terhadap massa kalsium daging. Pemberian tepung umbi dahlia 1,2% dan Lactobacillus sp. 1,2 mL (10 8 cfu/mL) merupakan kombinasi terbaik dilihat dari peningkatan aktifitas antioksidan dan massa protein daging.Kata Kunci: inulin umbi dahlia, Lactobacillus sp., daging ayam kampung persilangan ABSTRACTThe objective of the study was to determine the effects of feeding Lactobacillus species (Lactobacillus sp.) and inulin derived from dahlia tuber powder on antioxidant activity, calcium mass, and protein mass of crossbred kampong chicken meat. A total of 168 birds of 21 days old crossbred kampong chickens were randomly allocated into 6 treatments with four replications per treatment. The present experiment was assigned in a completely randomized design with 2 x 3 factorial scheme. The first factor was levels of dahlia tuber powder, namely 0.8% (A1) and 1.2% (A2), and the second factor was levels of Lactobacillus sp., namely none (B0), 1.2 mL (10 8 cfu/mL/B1) and 2.4 mL (10 8 cfu/mL/B2). The parameters measured were antioxidant activity, meat calcium and protein mass. Data were subjected to analysis of variance and followed by Duncan multiple range test (P<0.05) when the treatment indicated significant effect. The supplementation of dahlia tuber powder and Lactobacillus sp. significantly (P<0.05) increased antioxidant activity and protein mass of meat. However, calcium mass of meat was not significantly affected by treatments. In conclusion, feeding dahlia tuber powder at the level of 1.2% combined with Lactobacillus sp. at 1.2 mL (10 8 cfu/mL), can be categorized as the best combination based on the increase in antioxidant activity and meat protein mass.

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

“…The formulation and nutritional contents of basal diet in the present study was completely similar to those reported by Abdurrahman et al (2016) due to the continuation of the study. Diet was formulated with 19% protein and 2800 kcal/kg for starter period and 18% and 2800 kcal/kg for finisher period.…”

“…In connection with the previous studies, it can be assumed that the increased meat protein mass of crossbred local chicken due to the supplementation of prebiotic combined with probiotic followed by the increase in myosin content. Thus, the highest value of lightness breast meat found in D1L2 could be associated with the highest meat protein mass as it was previously reported by Abdurrahman et al (2016).…”

“…Keeton et al (2014) found that the major protein components in meat were connective tissue, myofibril, and sarcoplasm. As it was reported by Abdurrahman et al (2016) that meat protein mass of crossbred kampong chicken was significantly increased by feed supplemented with dahlia tuber powder combined with Lactobacillus sp. Therefore, the increase in mass of meat proteins should be followed by the increase in collagen, because it was the main protein of connective tissue which responsible for the hardness.…”

“…Jao et al (2007) reported that myosin is a myofibrils protein that responsible to the ATPase enzyme production. The study of Abdurrahman et al (2016) showed that the supplementation of inulin derived from dahlia tuber powder as a source of prebiotic combined with Lactobacillus sp. as a probiotic source increased the protein mass of crossbred kampong chicken meat.…”

“…Abdurrahman et al (2016) found that the supplementation of inulin derived from dahlia tuber powder as a source of prebiotic combined with Lactobacillus sp. can affect antioxidant activity in meat.…”